Prize Winning Bean Salad

⏱ 245 mins 🍽 8-10 serving(s) 🏷 Easy

This versatile salad began as a potluck entry and won first prize. It features a blend of pinto beans, colourful bell peppers, and a cumin-infused vinaigrette. The mix is tossed with fresh cilantro and garlic, creating a dish that can be served in tomatoes, on lettuce, or as a topping. Its flavours develop beautifully after chilling. You can adjust the heat with extra chillies if you like.

Prize Winning Bean Salad

Ingredients

  • 3 tablespoons ground cumin
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dried oregano
  • 3 (15 ounce) cans pinto beans or 3 (15 ounce) cans small white beans, well drained (all 3 the same or different, doesn't matter)
  • 2 (10 ounce) cans Rotel tomatoes & chilies, well drained
  • 2 bell peppers, doesn't matter what colour,i use 1 yellow & 1 orange for different colours,finely diced
  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 1/2 cup minced fresh cilantro, minced (about 1 bunch)
  • ground black pepper
  • salt

Method

  1. Toast the ground cumin in a small saucepan, stirring until its aroma is released.
  2. Whisk the olive oil, red wine vinegar, salt, sugar, Worcestershire sauce, toasted cumin, and dried oregano together in a small bowl. Let this dressing stand for 5 minutes.
  3. In a large bowl, combine the drained beans, drained Rotel tomatoes, diced bell peppers, diced onion, minced garlic, and minced cilantro. Mix these ingredients thoroughly.
  4. Give the dressing another stir, then pour it over the bean mixture. Toss everything to coat evenly and season with ground black pepper and additional salt to your taste.
  5. For the best flavour, prepare this salad the night before. Refrigerate it for several hours to allow the tastes to meld together.

Nutrition (per serving)

Sodium623700 mg

Recipe details

CategoryEasy
Authorbikerchick